Roasted Corn and Black Bean Pico

recipe
This fresh salsa is delicious served with low-fat chips or grilled meats, and it also makes a tasty summer salad or side dish. You can substitute frozen corn kernels for fresh, if you prefer.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 5 Minutes
Chill: 8 Hours

Nutritional Information

Calories 52
Fat 0.4 g
Satfat 0.1 g
Protein 2.5 g
Carbohydrate 12.1 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 198 mg
Caloriesfromfat 6 %
Fiber 2.8 g
Calcium 17 mg

Ingredients

2 cups fresh corn kernels (about 3 ears)
Cooking spray
1 (15-ounce) can black beans, rinsed and drained
3 chopped seeded plum tomatoes (about 1 cup)
1 1/2 cups chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt
1 garlic clove, minced
1 minced seeded jalapeño pepper

Preparation

Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.

Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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